A vanilla bundt cake recipe that is moist, dense and perfectly sweet topped with rosewater buttercream frosting. Decorating it with roses, sliced fruits and rose petals is so easy even a beginner can do it!
Vanilla Bundt Cake Ingredients:
Rosewater Buttercream Frosting Ingredients:
Make Rosewater Buttercream Frosting:
Note: Frosted cake will keep overnight in a sealed contained in the fridge. Just remove from fridge 10-20 minutes before you plan to eat it.
*Notes on Making & Troubleshooting Buttercream Frosting: If the frosting is too soft and doesn’t seem to be coming together, it’s possible that it’s too warm. You could try popping it into the fridge for 10-15 minutes and then re-mixing with the paddle attachment in your electric mixer until it comes together and is smooth and satiny. In general it’s hard to over-whip buttercream, so I would err on the side of mixing it longer to see if you can salvage it, even as long as 15 minutes!
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